About this recipe:Lots of chillies, garlic and coriander make for a fresh and spicy salsa.
1 onion, finely chopped
425ml passata or sieved tomatoes
2 chilli peppers
1 Scotch bonnet pepper
4 cloves garlic, peeled
1 lime, juiced
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/2 bunch fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Extra time:1hr chilling › Ready in:1hr15min
Place the onion in a bowl, and set aside. In a food processor or blender, place passata, chilli peppers, Scotch bonnet pepper, garlic, lime juice, salt and pepper. Blend well.
Place the coriander into the blender, and pulse several times to chop the coriander . Do not over blend. Pour the passata mixture into the bowl with the onion, stir well to combine, and chill at least 1 hour to blend flavours before serving.
For a mild salsa, seed the peppers before blending; for a hot salsa, leave the seeds in.
I just made this salsa for the first time and I found the flavour quite authentic. Having lived in Texas for 10 years I love mexican and spicy foods.
I loved the balance of lime and coriander, but I prefer my salsa to have a little more body to it, so its not so sloppy. Despite using whole canned tomatoes and only slightly blending them I had to add some roughly chopped tomato without the inners.
Lovely flavour though, will defo make it again...thanks!!!!! - 03 Sep 2011